Description
A hearty and flavorful chicken vegetable soup featuring tender chicken breast, a medley of fresh vegetables, and savory herbs, perfect for a nourishing meal with a touch of spice from red pepper flakes.
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Kosher salt
- Freshly ground black pepper
Vegetables and Herbs
- 3 carrots, peeled and small diced
- 3 celery stalks, small diced
- 2 Yukon gold potatoes, small diced
- 1 medium onion, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 3 large garlic cloves
- 1 (14.5 ounce) can petite-cut diced tomatoes
- 1 small zucchini, sliced into half quarter moons
- 1/2 cup chopped fresh parsley
Liquids
- 8 cups (64 ounces) chicken stock
Instructions
- Season the chicken: Set a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the chicken breasts all over with a generous pinch of kosher salt and freshly ground black pepper. Place the chicken into the Dutch oven.
- Cook the chicken: Cook the chicken on one side for 12 minutes until a golden brown color develops. Flip and cook for an additional 12 minutes until the chicken is cooked through and an instant-read thermometer registers 165°F. If the chicken bits begin to stick, add a splash of chicken stock to deglaze the pan and continue cooking.
- Let the chicken rest: Remove the chicken from the pot and set it aside on a plate to rest while you prepare the vegetables.
- Cook the vegetables: Add carrots, celery, onion, and potatoes to the Dutch oven. Stir, scraping up any browned bits from the bottom. Add the bay leaf, dried thyme, oregano, red pepper flakes, and season with salt and pepper. Let the mixture sit undisturbed for 15 minutes. Add the garlic and cook for another 5 minutes, stirring occasionally.
- Finish the soup: Stir in the canned diced tomatoes, zucchini, and chicken stock. Bring the mixture to a boil and simmer for 20 minutes until the potatoes are tender. Meanwhile, shred the rested chicken and add it back to the soup just to warm through.
- Garnish and serve: Stir in chopped fresh parsley and serve the soup hot.
Notes
- The red pepper flakes add a gentle kick to this soup, making it perfect for those who enjoy a little spice.
- This recipe is naturally gluten-free since it contains no noodles or gluten-containing ingredients.
- You can substitute chicken stock with vegetable stock for a different flavor profile.
- If fresh herbs are unavailable, dried herbs can be increased slightly to maintain flavor intensity.
- Leftovers refrigerate well and the soup flavor improves after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 6.2 g
- Sodium: 349 mg
- Fat: 7.7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0.01 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 34.3 g
- Cholesterol: 73 mg
